One of my besties brought me a jar of peach salsa from a farm stand earlier this summer, and it was delicious. It fired up my intention to make my own. I started with the basic list of ingredients from the jar label and some Google searches. The recipe below is what I pulled together and, yum, I did a good job of it.
You’ll need:
16 cups roma tomatoes, peeled and diced
7 sweet red, yellow, and/or orange peppers (about 6 cups), diced
5 yellow or white onions (about 6 cups), diced
9ish jalapeños (about 2 cups), minced
12ish cups peaches, peeled and diced
2 T cumin
2 T sugar
1 head garlic, minced
1 1/2 cup cider vinegar
2 tbsp. salt or more to taste
Bunch of cilantro, chopped fine
Instructions for cooking and canning:
Wash your Mason jars in hot soapy water. Rinse well. Since your salsa will be boiling in the water bath for more than 10 minutes, you don't need to pre-sterilize but cleanliness is a must.
Bring the diced tomatoes to a simmer and cook for an hour. (I’ve heard that some people leave the tomato peels on, but not me.)
While the tomatoes are cooking, dice the peppers and onions and stir them into the pot, continuing to simmer.
Add the jalapeños, garlic, vinegar, and salt and continue simmering and occasionally until the salsa is reduced and thickened (time will vary depending on tomato variety’s water content). I added about two thirds of the peaches at this point as well.
Prepare your pint jars for canning. Bring your water bath to a boil.
Put the snap lids in hot water to soften. It doesn't have to be boiling.
Add the rest of the diced peaches and cilantro to the salsa and stir well just before beginning the jar-filling process.
Quickly ladle salsa into warm jars, using a wide mouth funnel. Leave about 1.5 cm headspace.
"Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean paper towel dipped in vinegar. Place the snap lid down and screw the ring on fingertip tight.
Put the jars into your water bath canner. Make sure there is at least an inch of water above the top of your jars. Put the canner lid on and return to the boil for 20 minutes. Don't start your timer until the water is boiling.
Remove jars from the canner or let them sit in the canner until everything calms down.
Make sure all the jars are sealed before you put them away. Any that still haven’t popped to seal by the next day go in the fridge.
